Lamb Stew with Spring Vegetables

Lamb Stew with Spring Vegetables
Photo by Romulo Yanes

Ingredients

  • ¼ teaspoon black pepper
  • 10 ounces pearl onions
  • ½ pound baby carrots
  • ½ pound sugar snap peas
  • 2 tablespoons unsalted butter
  • cheesecloth
  • 3 tablespoons all-purpose flour
  • + 14 more ingredients
    • 6 fresh parsley sprigs
    • 2 fresh thyme sprigs
    • 2 fresh rosemary sprigs
    • 2 Turkish bay leavesor 1 California bay leaf
    • 6 whole black peppercorns
    • 3 tablespoons olive oil
    • 1 large onion
    • 2 ½ cups beef stock or broth
    • 3 pounds boneless lamb shoulder, trimmed of excess fat
    • ½ pound baby zucchini
    • 1 ½ cups dry white wine
    • 1 teaspoon salt
    • 4 garlic cloves
    • ½ pound baby turnips

Preheat oven to 325°F. Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni. Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately hi...

View full recipe at Epicurious

Comments

Variations on Lamb Stew with Spring Vegetables

  • Lamb Stew With Spring Vegetables
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup dry white wine
    • 1 cup frozen green peas
    • 1/4 pound baby carrots
    • 2 tablespoons chopped fresh parsley
    • +22 other ingredients


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